Summer Squash Confetti Salad


4-5 Small Yellow Squash

1 can Summer Crisp Del Monte corn if fresh is not available

1/4 cup purple onion, finely chopped

1/3 cup green bell pepper, finely chopped


1/2 cup Miracle Whip

1 tsp Sugar

1 tbs White Vinegar

1/2 tsp Celery Salt

Slice the yellow squash lengthwise and then into thin halfmoon slices. If you find any that are seedy, chuck them in the trash bowl. Tiny seeds don't matter as long as the flesh is firm and a taste test proves out.

Drain the corn well, if using canned, and mix together with squash. You should have around one cup of each, add onion and green pepper. (If you get can fresh sweet corn in season, use it raw, cut from the cob, or microwave 1 minute.) Toss all together and make the dressing by whisking the above ingredients to blend.  Start by adding only half the total recipe to the Confetti Squash mixture and give it a taste. The rest will keep for later.

Jan Burke.